29 September 2016 Apple Juice

http://durgan.org/2016/September 2016/29 September 2016 Apple Juice/HTML 29 September 2016 Apple Juice
A bushel,40 pounds, of Gala apples was purchased for $20.00. They will be processed into juice and this post is depicting doing the first 20 pounds. Fifteen liters of juice was obtained which includes 12 liters of water to make a drinkable texture. Each jar of juice contains about 1.3 pounds of apples about five. Each apple was wiped with wet cloth to remove any ‘cids residue. The stem was removed, and the apple was cut into quarters to facilitate cooking. The apples were cooked until soft and blended into a slurry, which was strained in a food mill using a 2 mm mesh screen. The juice was then placed in liter jars and pressure canned at 15 PSI for 15 minutes. Picture depict the process.

Posted in Uncategorized | Tagged , , | Leave a comment

28 September 2016 Horseradish (Processing)

http://durgan.org/2016/September%202016/28%20September%202016%20Horseradish/HTML/ 28 September 2016 Horseradish
The second garden horseradish plant was dug and processed for making horseradish condiment. My intent was to process into powder and make the condiment as required to have it fresh, but I found it impossible to dehydrate so abandoned the attempt and referred back to the tried an true method. The roots were washed in a home clothes machine, this is sufficient for the operation. The discoloration is swamped and not visible. The small root pieces were blended in a tall container with a hand blender. Water and vinegar are the conventional liquids used. After blending the excess liquid is removed. The very hot tasting condiment is kept in a closed jar in the refrigerator and keeps for 2 to 3 weeks without deteriorating. The excess roots were vacuum packed for storage. Vacuum packed produce must be stored in the freezer for long term and in the refrigerator for short term. Vacuum is not a storage/preserving method. Pictures depict the process.

Posted in Uncategorized | Tagged , , | Leave a comment

27 September 2016 Horseradish (Powder)

The drying process doesn’t work. Breaking the root apart by blending releases the active material which supplies the heat and flavour. Applying heat from the dehydrator effectively destroys all flavour and tangy taste. The dried product is a bit of fibrous material with no character resembling horseradish.I will try drying by cutting into small pieces and not crushing the roots, then dehydration.

http://durgan.org/2016/September%202016/27%20September%202016%20Horseradish/HTML/ 27 September 2016 Horseradish
One of the two garden horseradish plants was dug for processing into powder. This is a new endeavor. The plant was dug carefully and the soil was fairly soft so most of the roots were obtained. Two roots were selected for the 2017 plants and placed in containers, which will be wintered out doors in the ground in a suitable location. The roots were hose rinsed and then washed in the home washing machine. The small discolouring does not reflect in the produced horseradish, meaning to skin the horseradish is redundant and wasteful. The roots were cut into smaller pieces and mixed with water to blend into a slurry. The slurry was poured onto a dehydrating pan, excess water was poured off, and placed in the dehydrator at 135F. The powder making after drying will be added when drying is complete. The powder produced will be kept in a tight container and water or vinegar added when used or used as a dry condiment. Liquid horseradish deteriorates on the shelf and this powder method is to improve the life of the condiment.

Posted in Uncategorized | Tagged , , | Leave a comment

27 September 2016 Dehydrating

http://durgan.org/2016/September%202016/27%20September%202016%20Dehydrating/HTML/ 27 September 2016 Dehydrating
Three types of food was dehydrated for about 12 hours. The process was to make a slurry, pour onto Teflon pans lightly greased with olive oil. The material was dried for about 12 hours at 135F. When completed the material was beat into a powder in a stand up blender. The end product was placed in bowls for current use and some was vacuum packed for longer storage. The material dried was a mixture of eggplant and tomato, some previously cooked soy beans, and some gruel. To appreciate the reduction about a liter of the soy beans and gruel was processed and yielded a bowl of dried material. One might ask why. The answer is a method of storage for off season use maintaining most of the materials nutrients. Small volume, and possible to store at almost any temperature.

Posted in Uncategorized | Tagged , , , , | Leave a comment

26 September 2016 Gruel

http://durgan.org/2016/September%202016/26%20September%202016%20Gruel/HTML/ 26 September 2016 Gruel
A gruel is made as required and becomes a routine breakfast cereal. It consists of nixtamalized Dent corn, flax seeds, sunflower seeds, wheat grains, and almonds. Each product is blended with water and added to a double boiler, which is the cooking pot used to prevent burning. Cooking is about two hours. The end product is stored in sealed plastic containers and frozen or placed in the refrigerator for current use. It can also be dehydrated and vacuum packed for long term storage. Along with a bowl of soy beans, two make a nourishing breakfast.

Posted in Uncategorized | Tagged , , | Leave a comment

25 September 2016 Concord Grape Juicing

http://durgan.org/2016/September%202016/25%20September%202016%20Concord%20Grape%20Juicing/HTML/ 25 September 2016 Concord Grape Juicing
Sixty four pounds of grapes were picked from a commercial farm near Stoney Creek,ON. Cost was $20.00 per bushel. The grapes were excellent quality. They were made into 35 liters of juice and pressure canned at 15 PSI for 15 minutes for long term storage in batches of seven, the capacity of the canner. My method is singular and unique in that I slurry the grapes then strain. The conventional method is to extract the juice by the steam method. Pictures depict the procedure.

Posted in Uncategorized | Tagged , | Leave a comment

25 September 2016 Dehydrating Sweet Potato

http://durgan.org/2016/September%202016/25%20September%202016%20Dehydrating%20Sweet%20Potato/HTML/ 25 September 2016 Dehydrating Sweet Potato
Dehydrating is a storage method, small volume, long shelf life at room temperature, few nutrients are lost in the processing. My method simplifies the process reducing much labour by making an homogeneous slurry prior to processing. The method i applicable to any product. Pictures depict the process.

Posted in Uncategorized | Tagged , | Leave a comment

25 September 2016 Dehydrating onions.

http://durgan.org/2016/September%202016/25%20September%202016%20Dehydrating%20onions./HTML/ 25 September 2016 Dehydrating onions.
Experimenting with dehydrating vegetables. This is my effort in dehydrating onions. Two large onions were made into a slurry with a hand blender and dehydrated at 135F until dry about 8 hours. Slurry as opposed to cutting into small pieces saves labour and the end result is essentially the same. Some of the end product was vacuum packed for long term storage practically indefinitely. Some was placed in a covered bowl for current use kept in the refrigerator. Dried vegetables is a storage method, advantages are small volume, and they retain most of their nutrients.

Posted in Uncategorized | Tagged , | Leave a comment

25 September 2016 Dinner (Dehydrated vegetables)

http://durgan.org/2016/September%202016/25%20September%202016%20Dinner/HTML/ 25 September 2016 Dinner (Dehydrated vegetables)
Experimenting with dehydrated vegetables. My first meal utilizing some recently dehydrated onions and sweet potato. I will be adding more as time progresses. Logic behind the experiment is that dehydrated v3getables have most of fresh nutrients. I aim to give the theory a test on my sample of one-me. The small meal as pictured was most satisfying.

Posted in Uncategorized | Tagged , | Leave a comment

24 September 2016 Dehydrating Tomatoes (Method)

http://durgan.org/2016/September 2016/24 September 2016 Dehydrating/HTML 24 September 2016 Dehydrating (Method)
Dehydrating vegetables is often depicted as a major chore. The method presented here produces a powder which may be used in methods only limited by the imagination. I have used tomatoes for this example. The process is to beat the selected product into a slurry using a stand up blender or a hand blender. Depending upon the product it may be necessary to add a minimum mount of water, but usually the inherent juices are sufficient. The slurry is then poured into a teflon pan. The pan is greased with a layer of olive oil to prevent sticking. The pan is placed in a dehydrator set to about 135F. Drying takes about 8 hours, but it must be thoroughly dried, brittle is a reasonable test. The partially dried sheet should be lifted from the pan when about half dry to present more surface to the air. When thoroughly dry the sheet is broken into small pieces and pulse blended into a powder. The end product may be reconstituted in a soup or used as a sprinkled condiment. For storage the product is vacuum sealed and stored in the refrigerator or freezer or if absolutely dry at room temperature. Packages make a fine travel food.

Posted in Uncategorized | Tagged , , | Leave a comment